Chapter 13 Homework
Nutritionally, the difference between brown rice and white rice is A. the presence of bran and germ layers in the brown rice, which have most of the nutrients. B. negligible. There is a little more thiamin in white rice than brown rice. C. fiber content. White rice has more fiber. D. there is more thiamin and fiber in white rice.
A
Which component of the citric acid cycle can be made from pyruvate? A. Oxaloacetate B. Citrate C. Alpha-ketoglutarate D. Succinate
A
Which of the following statements is true in relation to pantothenic acid? A. Pantothenic acid is a component of coenzyme A B. Pantothenic acid is found only in foods of animal origin. C. Pantothenic acid should not be supplemented in foods because it can often be toxic D. Pantothenic acid deficiency is common in many parts of the world.
A
The B-vitamin content of a whole grain is dramatically decreased during the refining process. To counteract these losses, in the United States, food manufacturers are required to enrich or fortify breads and cereals from milled, refined grains with which B-vitamins? (Check all that apply): A. Niacin B. Vitamin B-6 C. Riboflavin D. Thiamin E. Folic acid
A, C, D, E
Which vitamin would be most important for vegans to supplement? A. B-6 B. B-12 C. Folate D. Pantothenic acid
B
Although it is an essential nutrient, the body is able to synthesize niacin to meet some body needs from the amino acid tryptophan. This reaction requires which two other B-vitamins as coenzymes? Check all that apply. A. Thiamin B. Riboflavin C. Vitamin B-6 D. Vitamin B-12
B, C
Adds carbon dioxide to compounds such as pyruvate
Biotin
A cooking class instructor states that certain preparation and cooking methods can help preserve water-soluble vitamin content of vegetables. Which of the following practices is most likely to preserve the vitamin content of foods? A. Adding baking soda to green beans to preserve the green color B. Chopping fresh vegetables ahead of time and letting them rest on the counter while preparing the rest of the meal C. Cooking vegetables in minimal water for a brief period D. Boiling vegetables in water for a long period of time
C
Beriberi is caused by a deficiency in: A. Riboflavin B. Niacin C. Thiamin D. Biotin
C
Eating raw eggs can decrease the absorption of: A. Pantothenic acid B. Riboflavin C. Biotin D. Folate
C
The B-vitamin intake of most North Americans is adequate because B-vitamins are widespread in our diets. However, which of the following population groups is most susceptible to overt deficiencies of B-vitamins? A. people with fat malabsorption B. vegetarians C. alcoholics D. smokers
C
Which vitamin is most likely to cause symptoms when consumed in very large doses? A. Pantothenic acid B. Riboflavin C. Niacin D. Thiamine
C
Participates in oxidation-reduction reactions in energy metabolism
Ribflavin
FAD
Riboflavin
Patient presents stomatitis (mouth inflammation), glossitis (tongue inflammation), and, upon review of medications used, it is found that they have a long history of phenobarbital use
Riboflavin
Pyridoxal Phosphate
Vitamin B-6
Microcytic anemia
vitamin B-6
Macrocytic anemia
folate, vitamin B-12
Patient presents with pernicious anemia and neurological symptoms and reports following a strict vegan diet
Vitamin B-12
Vitamin B-12 absorption involves compounds from the salivary glands, stomach, and small intestine. Put the steps of vitamin B-12 digestion and absorption in order as they occur in the body. 1. Vitamin B-12 in food enters the stomach and is digested somewhat by stomach acid. 2. Free vitamin B-12 in the stomach binds with a R-protein produced by the salivary glands, protecting vitamin B-12 from total destruction by stomach acid. 3. The vitamin B-12/intrinsic factor complex travels to the end of the small intestine, where about 50% of the total dietary vitamin B-12 is then absorbed, depending upon how much the body needs. 4. Bound vitamin B-12 is freed from the R-protein in the small intestine. 5. In the small intestine, vitamin B-12 binds with intrinsic factor, which is made in the stomach.
1, 2, 4, 5, 3
In general, excess amounts of water-soluble vitamins are excreted via the A. kidneys B. intestine C. lungs D. skin
A
A characteristic symptom of niacin deficiency is A. cracks at the corners of the mouth. B. a purple-red tongue. C. severe edema. D. inflammation of the skin after exposure to the sun.
D
Bright yellow urine usually is indicative that someone is supplementing with A. niacin B. Vitamin A C. Vitamin K D. riboflavin
D
Deficiency of ______________ can cause macrocytic anemia. A. B-12 B. Folate C. Intrinsic factor D. All of the above
D
Gabe was reading an article in a muscle magazine that said a particular world-champion body builder regularly eats a dozen raw egg whites per day. From his recent nutrition studies, Gabe surmised that the body builder is at risk for developing which vitamin deficiency and why? A. Vitamin D deficiency because a protein in raw egg whites binds vitamin D and inhibits its absorption. B. Niacin deficiency because a protein in raw egg whites binds niacin and inhibits its absorption. C. Choline deficiency because a protein in raw egg whites binds choline and inhibits its absorption. D. Biotin deficiency because a protein in raw egg whites binds biotin and inhibits its absorption.
D
The coenzyme nicotinamide adenine dinucleotide is derived from the vitamin: A. Riboflavin B. Pantothenic acid C. Biotin D. Niacin
D
The vitamin that prevents beriberi is A. vitamin B-12 B. riboflavin C. niacin D. thiamin
D
Which other vitamin has a primary role as an antioxidant? A. Vitamin D B. Vitamin B-12 C. Vitamin B-6 D. Vitamin E
D
Functions in the exchange of single carbon groups
Folate
NAD
Niacin
Patient presents with rough, red rash ad the three D's: dermatitis, diarrhea, and dementia. Upon review of history, it is found that the patient is eating primarily corn to meet energy needs due to limited income to purchase food
Niacin
Coenzyme A
Pantothenic Acid
Is a part of the molecule acetyl-CoA
Pantothenic Acid
Patient presents with double vision, ataxia, hallucinations, and memory loss. A family member confirms that they are a long-time, heavy user of alcohol
Thiamin
Removes carbon dioxide from compounds such as pyruvate
Thiamin
Thiamin Pyrophosphate
Thiamin
T/F: Supplemental vitamin B-6, vitamin B-12, and folic acid can reduce blood levels of homocysteine, but have not been definitively proven to reduce the risk of cardiovascular disease.
True
Methylcobalamin
Vitamin B-12
Donates electrons to iron and copper metal ions
Vitamin C
Following a high protein diet that doesn't allow for the eating of fruits or vegetables, patient presents with pinpoint hemorrhages, bleeding gums, and bone pain
Vitamin C
